Sous Vide Chicken Breast with Spinach and Herbed Cheese
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 6
3 (8-ounce) boneless, skinless chicken breasts
8 ounces frozen chopped spinach, thawed and squeezed dry
1 (5.2-ounce) package herbed cream cheese, such as Boursin®
Salt and freshly ground black pepper
Smoked paprika
1 tablespoon extra virgin olive oil
2 strips thick-cut bacon, cooked crisp and crumbled
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 146ºF (63.5ºC).
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Step 2
Slice the chicken breasts in half horizontally, leaving enough meat intact to make a pocket in the breast.
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Step 3
In a small bowl, mix together the spinach and cheese. Stuff spinach mixture in the pocket of each chicken breast. Season the chicken with salt, pepper, and paprika.
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Step 4
Place each chicken breast in its own quart-size zipper lock bag. Seal the bags using the water immersion technique. Place the bags in the water bath and set the timer for 1 1/2 hours.
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Finishing Steps
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Step 0
When the timer goes off, remove the bags from the water bath. Carefully remove the chicken from the bags and pat dry with paper towels.
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Step 1
Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the chicken and sear for 1 minute on each side. Transfer to serving plates and let rest for 5 minutes. Top with crumbled bacon. Serve.